Recipes › Soupy rice with octopus
Soupy rice with octopus
Soupy, spoonable rice with cooked octopus and a paprika-and-chili sofrito that bites just enough.
- Heat:
3/5 - Time:
- 45 min
- Servings:
- 4 people
- Category:
- Main
Ingredients
- 320 g rice
- 400 g cooked octopus
- 1 onion, 2 cloves of garlic, 1 pepper and 1 tomato
- Paprika
- 1 dried chili (or chili flakes, or cayenne in the sofrito)
- 1.2 l fish stock and parsley
Steps
- Make a slow sofrito with the onion, garlic and pepper; add the grated tomato and let it reduce.
- Stir in the paprika and the chili and saute without letting them burn.
- Add the rice and toast it for a minute, stirring, so it soaks up the sofrito.
- Pour in the hot stock, generously: soupy means more liquid than a dry rice.
- Halfway through cooking, add the chopped octopus.
- Cook for about 16 to 18 minutes, adjusting the stock and salt as you go.
- Take it off the heat, let it rest a couple of minutes and serve with parsley; it should be creamy, almost spoonable.